Fermented Bean Curd

[nzwasp]

http://www.seriouseats.com/2012/09/c...bean-curd.html

I know there are likely to be alot of Asian people on this forum and the white guys/others that have no idea what Im talking about can just move along.

What brand do you typically buy for this?

Since we live in the classy west the nearest TnT is fucking ages away so we have been getting that shitty brand from superstore and its fucking gross. I think from Tnt they have the sparkle brand which is made in China and a tiny bit better although a bit light on the chilli. Yesterday I went to Lucky supermarket and they had probably six different brands of the chilli variety. The taiwanese ones looked much better quality than chinese so I picked some up to try.

Is there a brand that is superior to others on offer in Calgary?

[G]

I grew up with this brand because it from the area my Dad came from.


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But with the food issues coming out of China in the last few years I try not to buy anything from there so I switch to this one from Hong Kong


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I can't believe a white guy would eat this stuff.

[nzwasp]

It makes plain congee a little bit more bearable to eat is why I use it. But my wife is chinese and she always tells me she can't find it in Superstore.

[D'z Nutz]

Originally posted by nzwasp
It makes plain congee a little bit more bearable to eat is why I use it.

That's what dried shredded pork or squid is for.

[G]

Originally posted by nzwasp
It makes plain congee a little bit more bearable to eat is why I use it. But my wife is chinese and she always tells me she can't find it in Superstore.

This stuff is crack for plain congee

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My kids like to add this to their congee


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[nzwasp]

I'll have to try the dried pork stuff - I have a big tub of it at home. The one thing I don't like so much are those dried scallops that stink up your fridge. My mother in law has a whole fridge full of the stuff and I feel like its been in there for years.

[Strider]

Originally posted by G

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Grew up eating this one and still like it the best.

Originally posted by nzwasp
It makes plain congee a little bit more bearable to eat is why I use it. But my wife is chinese and she always tells me she can't find it in Superstore.

I never much cared for plain congee... definitely need salty/pickled condiments to go with it.

[Quizzes]

I used to add sugar to my plain congee. Kids might like it.

[Asian_defender]

Originally posted by G

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I always make sure this is available in my fridge. You can get it at T&T at anytime. If you're downtown try wah hing. its the white house looking grocery store by one pot.

Some people do fried dace with salted black bean too.

[jwslam]

Originally posted by Asian_defender
If you're downtown try wah hing. its the white house looking grocery store by one pot.

Hang Fung.
Wah Hing is the meat shop by Silver Dragon.

[nzwasp]

Plain congee seems to be the go to everytime some one is feeling sick.

[Xtrema]

Originally posted by nzwasp
Plain congee seems to be the go to everytime some one is feeling sick.

It's comfort food basically but the deal is make you drink lots of liquid.

Do whatever G said, he knows his Chinese condiment.

In term of desirable manufacturing countries:

- Made in Hong Kong - Excellent quality control and good record in ID any cancer causing agents in products.

- Made in Taiwan - not as good as HK but passable

- Made in China - Stay away

[suntan]

Koreans eat kimchi with congee.

But I guess we eat kimchi with everything.

[BokCh0y]

Originally posted by G
I grew up with this brand because it from the area my Dad came from.


» Click image for larger version

But with the food issues coming out of China in the last few years I try not to buy anything from there so I switch to this one from Hong Kong


» Click image for larger version

I can't believe a white guy would eat this stuff.

Where do you pick up the HK one from? We've. Even buying the one from China, and yes with the food issues, we've too been concerned and have stopped buying stuff made in China. Thx.

[n1zm0]

Originally posted by nzwasp
It makes plain congee a little bit more bearable to eat is why I use it. But my wife is chinese and she always tells me she can't find it in Superstore.

drop some century eggs in there while it's cooking and it'll change your life

But also besides G's recommendations, my childhood memories of congee included:


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Plain old youtiao


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(^this one was banned for a bit iirc but back on the shelves last I saw)

and other horrible mainland canned meats (fried spam, stewed pork in soy sauce) with 1960s-like graphics on the sides that I refuse to eat anymore unless it's a zombie apocalypse.

[nzwasp]

I was also asked to get some of those preserved spicy vegetables. I went to the A-MART or whatever its called on 37th st and 17th ave sw - they were $6 a jar for 100ml. At Superstore they were selling them for 6 packages for 1.99 (i think they were wrapped in plastic and the attendent didnt realize though and was only scanning one of the barcodes).

A problem I have (as a white guy) is whenever I go to an asian store I will tell them what I want in chinese (i know the names of some of the stuff ie daikon) or in english and no one has any fucking clue what Im talking about.

[alien]

I put the spicy salted turnip in my plain congee to add a whole bunch of flavor. nice change from the 1000 year old egg once inawhile.

[n1zm0]

Originally posted by nzwasp
I was also asked to get some of those preserved spicy vegetables. I went to the A-MART or whatever its called on 37th st and 17th ave sw - they were $6 a jar for 100ml. At Superstore they were selling them for 6 packages for 1.99 (i think they were wrapped in plastic and the attendent didnt realize though and was only scanning one of the barcodes).

They sell Kimchi in Superstore? I've never seen it there. Or are you talking about something else? I always go to A Mart on Macleod for a jar of homemade Kimchi, $12 and it lasts me a good 2-3 weeks usually, about the size of a medium tub of ice cream. The name brand stuff from T&T and Costco just isn't the same. Also overall, in this city at least (vs say Vancouver), Korean and Japanese mini marts will always be more expensive than Chinese, the quality of product is usually higher.

I have no clue about the names of them myself unless it's in a certain dialect, I just remember it from the can or the sight. Just ask them in English maybe?

[nzwasp]

its not kimchi. Its like mustard greens - but when i googled that it didnt look like that.

This is what it looks like:

[n1zm0]

Originally posted by nzwasp
Heres a picture of some on a plate

ohh, Kiam chai (in my dad's dialect), or hum choy I think HKers call it. Yeah I've only found that in Chinese markets. Pickled mustard greens, just ask for that haha.

edit:

Your first picture before that is exactly how we'd eat it too, fry garlic, pork strips, soak the pickled vegetable for a bit to get out the extreme saltiness, cut it up and toss it in with the meat. Definitely comfort food memories that one.

It will look like this, exactly this packaging or at least pretty damned close:


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T&T, Lucky, 88, they'll all have it. I'd be very surprised to see that at a Korean or Japanese market.